olander and rinse with cold water.
Place Ham bone/s in large
In a large pot, combine all ingredients except split peas and ham meat.
Bring mixture to a rapid boil, then turn down and simmer for 1 hour.
Remove ham bone when bones come apart.
Remove any extra meat from bone and save.
Add all split pea soup mixes and split peas.
Simmer over low heat, stirring often until soup thickens.
Add meat and serve.
Place peas in large kettle.
Cover with water; wash well. Drain and cover with 4 quarts of water.
Bring to a boil; simmer 5 minutes.
Shut off and let sit overnight or at least 2 hours. When ready, bring to a boil with ham bone or meat.
Add rest of ingredients and simmer 1 hour.
Remove ham bone; allow to cool. Remove meat and chop.
Add back to soup; cook until thick and smooth.
Season to taste.
Serve with cornbread.
and add the plain split peas, the split pea soup mixes (but not the
cups of ham stock using either left over ham bone or store
dd in broth, dried split peas, water, ham bone and bay leaf; bring
Cover green split peas with 2 quarts cold water.
Simmer gently 2 minutes.
Remove from heat.
Cover and let stand 1 hour. Add ham bone, onion, salt, pepper and marjoram.
Bring to boil. Cover, reduce heat and simmer (don't boil) 1 1/2 hours.
Stir occasionally.
Remove bone, just cut off meat and dice.
Return meat to soup and add celery and carrots.
Cook slowly uncovered 30 to 40 minutes.
Makes 6 to 8 servings.
In a large Dutch oven (heavy large saucepan), add peas to the water along with ham bone, pepper and salt. Bring to a boil; reduce heat and simmer for 1 hour. Add vegetables and garlic and simmer for another hour. Remove ham bone and chop meat fine. Discard bone and return meat to soup. Add milk, broth and sliced franks and simmer 30 minutes more. Add salt if necessary. Serves 6 to 8 people.
Soak peas overnight in water to cover; drain Place peas in Dutch oven with ham bone, potatoes, carrots, onion, bay leaf, 4 qts. water, and salt and pepper to taste.
Cook over low heat approximately 4 hours stirring occasionally.
Remove ham bone and bay leaf.
Place soup in blender, blend well until smooth.
Taste to correct seasonings.
Reheat and serve piping hot.
Serves 10.
If you like split pea soup, I would suggest making six times the ingredients listed, eating some and freezing the rest, but still only use one ham bone.
Cover peas with 2 quarts cold water and soak overnight or simmer gently for 2 minutes.
Then soak 1 hour.
Add ham bone, onion and seasonings.
Bring to boil.
Cover, reduce heat and simmer (don't boil) 1 1/2 hours.
Stir occasionally.
Remove bone. Cut off meat and dice.
Return meat to soup, add vegetables. Cook slowly, uncovered, 30 to 40 minutes.
Salt to taste.
Serves 6 to 8.
Rinse peas and drain.
Combine all ingredients in soup kettle, cover and simmer 2 hours or until peas are tender.
Remove ham bone from soup, cut off meat and return meat to soup.
Mash peas slightly, if desired.
Makes 8 servings.
Soak peas overnight.
Drain, place in kettle with ham bone, garlic onion, celery and water.
Simmer until tender, adding more water as necessary.
Remove bone and mash peas; season to taste with salt and pepper.
Serve hot with croutons or pour over rye bread toast.
Place peas in enough water to cover peas. Add ham bone, onion, carrot, celery, salt and pepper. Bring to a boil and cover and simmer for 1 1/2 to 2 hours until peas are soft. Blend soup so that it is smooth and creamy. Before serving, add water if necessary.
Simmer beans in water with ham bone for 2 hours.
Add other ingredients, simmer 2 hours, until beans are tender.
Remove meat from bone, discard bone.
arrots, celery, tomato, quartered onion, ham bone, 3 cloves garlic, and bay
ack to boil.
Add ham bone, carrots, onions, celery, bay
Place split peas, ham bone, carrots, onion, celery, thyme, bay leaf, salt, and pepper into a large pot; pour in water. Bring mixture to a boil and skim off any foam with a spoon. Reduce heat; place a lid on the pot slightly ajar to allow some evaporation. Simmer, stirring occasionally, until peas are tender and soup is thick, about 3 hours.
Remove ham bone from soup; strip meat from ham bone, chop meat, and return it to the pot.
Cover split peas with cold water.
Simmer gently 2 minutes and remove from heat.
Cover and let stand 1 hour.
Add ham bone, onion, basil, pepper, marjoram, thyme, salt and bay leaf.
Bring to a boil and simmer 1 1/2 hours, stirring occasionally.
Add and cook slowly uncovered 30 to 40 minutes longer:
chopped celery, carrots and potatoes.
Remove meat from ham bone and return to soup; discard bone.
Coarsely chop the vegetables and add to the boiling water, along with the ham bone and split peas. Cover and cook slowly for about 2 hours.
Remove ham bone.
Put soup through food mill and return to the pot.
Remove ham from bone in small pieces and add to the soup.
Season with salt and pepper as desired.
Serve.